122-67-8 Usage
Description
Isobutyl cinnamate is a synthetic flavoring agent and fragrance ingredient with a sweet, fruity, balsamic odor and a sweet taste reminiscent of currant. It is a stable, colorless to light yellow liquid that is miscible with alcohol, chloroform, and ether but is practically insoluble in water. Isobutyl cinnamate is prepared by heating cinnamyl chloride and isobutyl alcohol and is characterized by its fruity, balsamic, peach-like, sweet odor.
Uses
Used in Perfumery:
Isobutyl cinnamate is used as a fragrance ingredient in the perfumery industry due to its sweet, fruity, and balsamic odor.
Used in Food Industry:
Isobutyl cinnamate is used as a food flavoring agent, particularly in fruit flavors such as cherry and prune. It is commonly used in beverages, ice cream, candy, and baked goods at a concentration of 1–5 ppm.
Used in Flavor and Fragrance Industry:
Isobutyl cinnamate is used as a flavoring agent and fragrance ingredient in the flavor and fragrance industry, thanks to its sweet taste and pleasant odor. It is often used to enhance the fruity and balsamic notes in various products.
Storage:
Isobutyl cinnamate should be stored in glass or tin-lined containers to maintain its stability and quality. It is a combustible liquid, so proper safety measures should be taken during storage and handling.
Preparation
By heating cinnamyl chloride and isobutyl alcohol
Metabolism
Since the hydrolysis of ester linkages in foreign compounds may be catalysed by many different esterases, which are to be found in all animals and bacteria and have, for the most part, a low degree of substrate specificity (Parke, 1968), it seems probable that isobutyl cinnamate, like other esters, would be hydrolysed to form the corresponding acid and alcohol.
Check Digit Verification of cas no
The CAS Registry Mumber 122-67-8 includes 6 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 3 digits, 1,2 and 2 respectively; the second part has 2 digits, 6 and 7 respectively.
Calculate Digit Verification of CAS Registry Number 122-67:
(5*1)+(4*2)+(3*2)+(2*6)+(1*7)=38
38 % 10 = 8
So 122-67-8 is a valid CAS Registry Number.
InChI:InChI=1/C13H16O2/c1-11(2)10-15-13(14)9-8-12-6-4-3-5-7-12/h3-9,11H,10H2,1-2H3/b9-8+
122-67-8Relevant articles and documents
An ionic liquid catalyzed probase method for one-pot synthesis of α,β-unsaturated esters from esters and aldehydes under mild conditions
Wang, Gang,Xu, Yiming,Zhang, Suojiang,Li, Zengxi,Li, Chunshan
, p. 4838 - 4848 (2017/10/23)
A one-pot synthesis of α,β-unsaturated esters from unactivated esters and aldehydes using strong bases, such as sodium alkoxide and potassium tert-butoxide, was reported. However, the ionic liquid (IL) catalyzed probase method for producing α,β-unsaturated esters was not reported until now. In this work, a series of ILs with fluoride anions were firstly prepared and used as catalysts in combination with the probase N,O-bis(trimethylsilyl) acetamide (BSA) for the α,β-unsaturated esters synthesis. This process could also be promoted through the introduction of another IL with Lewis acid sites. The yield and selectivity of the product could reach up to 84.2% and 95.0%, respectively, when [Bmim]F was used in combination with [Bmim]Cl/AlCl3 (the molar fraction of AlCl3 is 0.67). The mechanism investigation through GC-MS indicates that BSA would convert into onium amide, which acted as a strong base for α-H abstraction, with the catalysis of [Bmim]F. Meanwhile, [Bmim]Cl/AlCl3 played an important role in the condensation step between enolates and aldehydes. On the basis of mechanism insights, kinetic and thermodynamic studies were also carried out for a better understanding of this new route.
Syntheses and QSAR studies of sorbic, cinnamic and ricinoleic acid derivatives as potential antibacterial agents
Narasimhan,Kothawade,Pharande,Mourya,Dhake
, p. 2828 - 2834 (2007/10/03)
Amides and esters of sorbic, cinnamic and ricinoleic acid have been synthesized and evaluated for their antibacterial activity against gram (+) ve S. aureus, B. subtilis and gram (-) ve E. coli. Most of the compounds have shown moderate to good activity against microorganisms under test. Linear regression analysis of descriptors related to lipophilicity, steric and electronic parameters against antibacterial activity have been performed. QSAR studies indicated the predominance of electronic and steric parameters over the lipophilicity parameters in contributing antibacterial activity.
